Tempura of stuffed courgette flowers
Item 1 of 1
- medium
- 4
- 30 minutes
A delicate, beautiful summery starter using courgette flowers. Frances Atkins's exciting recipe features cream cheese, Parma ham and chives, and calls for the flowers to be coated in a light tempura batter to create a great starter or even a snack.
First published in 2015
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Ingredients
Metric
Imperial
Stuffed courgette flowers
- 4 courgette flowers
- 2 slices of Parma ham
- 100g of cream cheese
- 1 tbsp of chives, chopped
- 8 green olives
- salt
- pepper
Tempura batter
- 90g of self-raising flour
- 200ml of sparkling water
- salt
Garnish
- 1 handful of mint leaves
SAVE RECIPE
Equipment
- Deep fat fryer
Method
1
Chop the olives and Parma ham, then mix together with the cream cheese and chives. Season the cream cheese mixture, form into four equal balls and place one inside each courgette flower, bending over the tops to make them into little parcels
- 8 green olives
- 2 slices of Parma ham
- 1 tbsp of chives
- 100g of cream cheese
- salt
- pepper
- 4 courgette flowers
2
Make the tempura batter by lightly whisking together the flour, water and a pinch of salt
- 90g of self-raising flour
- 200ml of sparkling water
- salt
4
Arrange the mint leaves on a plate, and place the cooked courgette flowers on top
- 1 handful of mint leaves
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